Mexican Street Corn Dip

This Mexican street corn dip brings all the festive flavors of elote straight to your table in the simplest way. Inspired by bustling street vendors in Mexico, it transforms the classic corn-on-the-cob treat into a creamy appetizer everyone can dive into. Scoop it up with chips, layer it on tacos, or serve with fresh veggies—either way, it never fails to disappear at parties.

I whipped this up for a summer picnic and was amazed at how friends circled back for second helpings until the bowl was wiped clean. It has now become my go-to whenever I am hosting game night or need something truly crowd-pleasing.

Ingredients

• Mayonnaise: One cup builds the rich creamy backbone of the dip. Choose a full-fat variety for the silkiest texture.
• Sour cream: Three quarters cup creates tang and a balanced creaminess. Greek yogurt works just as well and adds extra protein.
• Chili powder: Half a teaspoon provides a deep warmth. Seek out high-quality chili powder for best flavor.
• Garlic powder: Half a teaspoon brings a subtle savory note. Fresh garlic is even punchier if you want more bite.
• Salt: Half a teaspoon sharpens all the flavors. Taste before serving in case you want more.
• Black pepper: Quarter teaspoon adds gentle heat.
• Southwest corn: Three cans drained is about forty five ounces. I love Del Monte’s version for the added poblano and red peppers.
• Mild green chiles: Four ounces chopped bring tiny bites of heat and layers of flavor.
• Green onions: Half a cup sliced delivers freshness and crunch. Look for bright crisp stalks at the market.
• Jalapeno: Two tablespoons minced for zing and a pop of color. Remove seeds and membranes for less heat.
• Mexican cheese blend: Two cups shredded gives the perfect creamy melt. Sargento’s eight-ounce bag hits the spot but any good blend of Monterey Jack and cheddar works.

Choosing super fresh green onions and jalapenos adds brightness while canned corn makes it effortless. You can swap in fresh corn kernels when in season for extra sweetness and snap.

Step-by-Step Instructions

Make the Base:

In a large bowl whisk together mayonnaise sour cream chili powder garlic powder salt and black pepper until perfectly smooth. This creamy mixture is the backbone of the dip and forms the base for all the other ingredients.

Mix In the Corn and Veggies:

Add the well-drained southwest corn chopped green chiles sliced green onions and minced jalapeno. Very gently fold them in with a spatula so everything distributes without crushing the corn kernels. The mixture should look colorful and lightly speckled.

Add Cheese:

Sprinkle in the shredded Mexican cheese blend and continue folding until the cheese is evenly incorporated throughout the dip. This step is key for creamy flavor and a slight stretch in each scoop.

Chill and Serve:

Cover the bowl tightly with plastic wrap and refrigerate for at least two hours or up to overnight. This lets the flavors marry. Before serving stir once more and spoon into a serving bowl. Top with extra sliced green onions or a light sprinkle of chili powder for a pop of color.

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My favorite part is the crunch of the corn and cool tang from green onions. The last time I served this my kids could not stop asking for more and the bowl emptied faster than anything else on the table. That creamy cheesy texture just has universal appeal.

Storage Tips

Store any leftover dip in an airtight container in the refrigerator for up to three days. While you can freeze it the texture might change as mayo and sour cream separate once thawed. If you do freeze repurpose it into a baked corn casserole for best results.

Ingredient Substitutions

For a lighter version use Greek yogurt in place of sour cream and mayonnaise try a reduced fat Mexican cheese blend or mix in part-skim mozzarella. For extra freshness swap the canned corn for about four cups of fresh cooked corn kernels when sweet corn is in season.

Serving Suggestions

Spoon the dip into a nice bowl and pile tortilla chips around it for easy grazing. For a healthful twist serve with crispy carrot sticks cucumber slices or sweet bell pepper strips. It is also fantastic dolloped over nachos spread inside tacos or as a surprise layer in a burrito bowl.

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Cultural and Historical Context

This dip reimagines Mexican elote which is often sold grilled and slathered with mayo cheese chili and lime on street corners throughout Mexico. The flavors are bright and exciting making the street corn experience portable for gatherings. It is a favorite at family celebrations in my home where we talk about travels and memories of bustling night markets.

Recipe FAQs

→ What can I use instead of mayonnaise?

Greek yogurt or sour cream are great alternatives for a lighter, still creamy base.

→ How can I make the dip less spicy?

Remove jalapeno seeds and membrane, or reduce the amount of jalapeno and chili powder added.

→ Can the dip be made ahead?

Yes, assembling it a day in advance enhances flavor and texture.

→ Is this dip suitable for gluten-free diets?

As long as all ingredients are labeled gluten-free, this dip can be enjoyed by those with sensitivities.

→ What are the best serving options?

Pair with tortilla chips, veggie sticks, or spoon over tacos or grilled meats for extra flavor.

→ How long does it keep in the fridge?

Stored in an airtight container, it stays fresh for up to three days in the refrigerator.